Recipe by Caithi Romeo
Beautiful presentation, always a crowd pleaser! It's a definite for a fabulous meal - brilliant with seared tuna steaks. A great little dish full of flavour, presentation and class.
- 10 thin asparagus spears, trimmed to fit length of pan
- 2 large and long leeks
- 1 tablespoon butter
- 2 (250 g) packages Philadelphia Cream Cheese, softened
- 100 g smoked salmon, finely chopped
- 1⁄2 grated lemon, rind of
- juice of ½ lemon
- 1 tablespoon horseradish
- salt and pepper, to taste
Directions See How It's Made
- Blanch the asparagus in boiling water for 2-3 minutes until bright green and just tender.
- Remove and plunge into cold water, drain well.
- Finely chop the white section of the leeks to give 1 cup.
- In a large pan, melt the butter, add white leeks and cook for 2 minutes or until soften, cool.
- Slice the green section lengthwise into long ribbon like leaves.
- Blanch in boiling water for 1-2 minutes or until softened, then plunge into cold water, drain well.
- Combine with the Philly, salmon, rind, juice, horseradish, and seasonings in a large bowl until combined.
- Line an 11cm x 21cm loaf pan with plastic wrap.
- Layer the leek ribbons across the pan ensuring they overlap by 1 cm.
- Spoon half the Philly mixture evenly into the pan, top with the asparagus spears, then spoon in the remaining Philly.
- Fold the leek ends over the filling to enclose, trim if necessary.
- Chill until firm.
- Invert onto a serving plate.
- Serve sliced.